Roasted chicken with clementines and arak

dinner · ⏱ 30 min · 4 portions · 35.0 g carbs / portion · allergens: mustard

v5 · rb0e705f985 20260727Z1751 500 g fennel 400 g clementine flat-leaf parsley to taste 🌀 whisk arak, olive oil, orange juice, lemon juice, grain mustard, and brown sugar with salt and black pepper 🔪 trim fennel and cut into wedges 🔪 slice unpeeled clementines into 0.5 cm slices 🌀 mix the fennel, chicken pieces, clementines, thyme, and fennel seeds into the marinade and stir ⏳ ⏳ 4 h marinate in the fridge for a few hours or overnight 🔥 preheat oven to 220°C 🍽 transfer chicken pieces and marinade to a baking tray with skin facing up 🔥 ⏱ 35-45 min roast until chicken is coloured and cooked through 🍳 bring cooking liquids to a boil and simmer until reduced by a third to about 80 ml 🍳 arrange chicken with fennel and clementines on a serving plate and keep warm pour the hot sauce over the chicken 🍽 garnish with chopped flat-leaf parsley and serve Roasted Chicken 🎉 100 ml arak 4 tbsp olive oil 3 tbsp orange juice 3 tbsp lemon juice 2 tbsp grain mustard 3 tbsp light brown sugar salt to taste black pepper to taste 1.3 kg chicken 1 tbsp thyme leaf 2½ tsp fennel seed chicken, thyme leaf, fennel seed flat-leaf parsley
http://flowcooking.food/en-us/recipe/523/roasted-chicken-with-clementines-and-arak/